Effects of an unconventional oenological technique on the evolution of free and glycosidically bound...
Effects of an unconventional oenological technique on the evolution of free and glycosidically bound terpenols of Muscat of Ganelli grapes: preliminary results
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Publisher
Taylor & Francis Group
Journal title
Language
English
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Publisher
Taylor & Francis Group
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Scope and Contents
Contents
In order to increase the flavour compounds of fermented Muscat of Canelli grapes, which are the raw material of an alcoholic beverage, an unconventional oenological technique was carried out, using an extended maceration time combined with the addition of Aspergillus niger glycosidases. The evolution of free linalool, nerol, geraniol, α-terpineol,...
Alternative Titles
Full title
Effects of an unconventional oenological technique on the evolution of free and glycosidically bound terpenols of Muscat of Ganelli grapes: preliminary results
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Record Identifier
TN_cdi_informaworld_taylorfrancis_310_1080_09571269508718042
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_informaworld_taylorfrancis_310_1080_09571269508718042
Other Identifiers
ISSN
0957-1264
E-ISSN
1469-9672
DOI
10.1080/09571269508718042
